Savory Soy Sauce Pickled Cucumbers (Oiji)
Easy Homemade Soy Sauce Pickled Cucumbers (Oiji) for Year-Round Side Dish
Discover how to make delicious pickled cucumbers using a flavorful soy sauce brine, no water needed! This recipe yields crisp, tangy, and sweet ‘Oiji’ that makes a perfect side dish to accompany any meal.
Main Ingredients
- 15 Cucumbers (choose fresh, firm ones)
- 7 Cheongyang peppers (adjust to your spice preference)
- 7 Dried chili peppers (for color and aroma)
Brine Ingredients
- 2 cups Granulated sugar
- 1 cup Corn syrup or rice syrup (adds sweetness and sheen)
- 4 cups Soy sauce (use brewed soy sauce, not soup soy sauce, for a cleaner taste)
- 2 cups Double-strength vinegar (or 1 cup regular vinegar; adjust for tanginess)
- 1 cup Plum extract or syrup (for deep sweetness and aroma)
- 1 cup Soju or cooking rice wine (removes odor and aids preservation)
- 2 cups Granulated sugar
- 1 cup Corn syrup or rice syrup (adds sweetness and sheen)
- 4 cups Soy sauce (use brewed soy sauce, not soup soy sauce, for a cleaner taste)
- 2 cups Double-strength vinegar (or 1 cup regular vinegar; adjust for tanginess)
- 1 cup Plum extract or syrup (for deep sweetness and aroma)
- 1 cup Soju or cooking rice wine (removes odor and aids preservation)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water. You can gently scrub them with baking soda or coarse salt for a deeper clean.
Step 2
Pat the cucumbers completely dry with paper towels or a clean, dry kitchen cloth. Ensuring they are dry is crucial to prevent the pickles from becoming soggy.
Step 3
Pack the dried cucumbers tightly into an airtight container, layering them snugly. This helps them release moisture evenly.
Step 4
Prepare 2 cups of granulated sugar.
Step 5
Measure out 1 cup of corn syrup or rice syrup for sweetness and a glossy finish.
Step 6
Measure 4 cups of soy sauce for a clean, savory base.
Step 7
Add 2 cups of double-strength vinegar for a tangy kick. Adjust the amount if you prefer a milder or stronger sour taste.
Step 8
Pour in 1 cup of plum extract or syrup to add a layer of deep sweetness and a pleasant aroma.
Step 9
Add 1 cup of soju or cooking rice wine. This helps to eliminate any unwanted odors from the cucumbers and improves their shelf life.
Step 10
Trim the stems off the Cheongyang and dried chili peppers. Wash them, then cut them into manageable pieces. (Cheongyang peppers provide heat, while dried chilies add color and fragrance.)
Step 11
Cut the chilies.
Step 12
Evenly distribute the cut chilies over the top of the cucumbers in the container. They will infuse flavor into the pickles.
Step 13
Place a plate or a heavy object on top of the cucumbers to keep them submerged in the brine. This ensures they pickle evenly.
Step 14
Secure the lid tightly and leave the container at room temperature in a well-ventilated area for one day to allow the cucumbers to pickle.
Step 15
After one day, you’ll notice that the cucumbers have released their moisture, forming a brine at the bottom of the container.
Step 16
Leave the brine in the container and carefully remove the pickled cucumbers.
Step 17
The cucumbers will have transitioned from green to a yellowish hue. Layer the greener cucumbers at the bottom of the container first, followed by the more yellowish ones on top. This layering helps maintain a visually appealing color.
Step 18
Press down again with a plate or heavy object to ensure the cucumbers are fully submerged in the brine.
Step 19
Close the lid and let the pickles mature at room temperature for another 2-3 days. If any cucumbers float, press them down again.
Step 20
Your delicious Soy Sauce Pickled Cucumbers (Oiji) are now ready! They will be wonderfully crisp with a perfect balance of tanginess and sweetness.
Step 21
Transfer the finished pickles to a clean container, along with their brine, and store them in the refrigerator. They are ready to eat immediately but will develop even deeper flavors over time. Enjoy them as a side dish or as an ingredient in bibimbap!
